Leave a Comment
Megan Dubee Prepares for Mardi Gras with a King Cake
January 19, 2017
In preparation for Mardi Gras in New Orleans in February, math and theology teacher, Megan Dubee decided to bake a king cake. Dubee originally thought the cake would take a short amount of time to bake so she began making it late at night. She later realized the cake would take much longer than expected.
King Cakes traditionally have a small plastic baby inside them. Whomever receives the baby in their slice of cake is said to have good luck and prosperity.
Ms. Dubee’s King Cake
1 cup milk
1/4 cup butter
1/2 oz active dry yeast (2 – .25 oz pkgs)
2/3 cup water, warm (110 degrees)
1/2 cup white sugar
2 cups egg
1 1/2 tsp salt
1/2 tsp nutmeg
5 1/2 cups all purpose flour
1 cup brown sugar, firmly packed
1 tbsp cinnamon, ground
2/3 cup pecans, chopped
1/2 cup all purpose flour
1/2 cup raisins, light or dark or a mix of both
1/2 cup butter, melted
1 cup confectioners’ sugar (powdered sugar)
1 tbsp water
- Scald milk, remove from heat and stir in 1/4 cup of butter, allow mixture to cool to room temp. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar, let stand until creamy, about 10 minutes.
- When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap (I prefer plastic wrap) and let rise in a warm place until doubled in size, about 2 hours. When risen, punch down and divide the dough in half.
- Preheat oven to 375 degrees. Grease 2 cookie sheets or line them with parchment paper.
- TO MAKE THE FILLING: Combine the brown sugar, cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
- Roll dough halves out into large rectangles (approx. 10×16 inches or so). Sprinkle the filling evenly over the two halves of dough leaving about 1/2 inch boarder all around. Roll up each half tightly like a jelly roll starting at the wide side. Bring the ends of each roll together to form two oval shaped rings.
- Place each ring on a prepared cookie sheet. With a clean pair of scissors make cuts 1/3 of the way through the rings and 1 inch intervals. Let the rings rest and allow to rise in a warm spot until doubled in size, about 45 minutes.
- Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Allow to cool a bit and FROST the cake while still warm with the confectioners’ sugar blended with 1 or 2 tablespoons of water. Sprinkle the colored sugars on the cake in sections of Green, Gold and purple around the rings.
Leave a Comment